my first PAELLA!

Jeet

After several weeks of procrastinating I finally dove into trying the paella. I must say it turned out better than I expected. I used the Nakedwhiz website for this recipe. Thank you Nakedwhiz!! Below I attached photos in chronologic steps. The link is http://www.nakedwhiz.com/paella/paella.htm

Take care!

Mike P.
Cumming, GA

AZRP

Congrats, paella is not an easy cook to get right. -RP

"Sparky"

Way to go Mike :woohoo: Looks great Do you have any leftovers? :woohoo: :laugh:

Jeet

Thank you! Leftovers? Unable to compute??!?! :laugh:

"Sparky"

OK,I see how you're gonna be I will remember you :woohoo: :P Really looks great man

Jeet

I appreciate that Doug. I think I could have left it on just a little longer. I just did not want to over do it. I also learned that you want to ensure the grate is level. Give yourself plenty of time to make this.

Big'un

Just beautiful! How was the flavor?

Jeet

It was fantastic! I thought it would be good but MAN, I had no idea it would be THAT good. I did not add any wood chips this time. All the ingredients complement each other very well. If you've ever had chicken and rice (a very popular Cuban dish) It tastes nothing like it. I thought it would. I am going to try the seafood version next time. :silly:

Mainegg

That is one pretty dish! Isn't it the best stuff!! ? well worth the time it takes to make it. and it is the prep more than anything once you get going. And a level great is important. we thought ours was level till we did this the first time.

JLOCKHART29

Outstanding!!That is one dish I resolve to do this winter. Looks wonderfull!

The Naked Whiz

Dude! Looks great! Congratulations!

The Naked Whiz

I don't think it is too hard to get right the first time. You pioneered the way for me and others. My first paella turned out great using the all the info you provided. Just remember "Mis en place will set you free!"

stike

i think it is relatively easy to do, but the first few times it might seem daunting. after one or two times the process gets easier (mentally!).

for me, it's timing the rice at the end and knowing what to listen for. only had a good saccorat (sp?) once or twice. a few times it was still too soft, other times too cooked (approaching but not quite burned on the bottom).

but like pork butt, even screwed up, it's great. add alcoholic beverages, and the fact that most new englanders probably haven't had paella prepared correctly (including me), and my wife and i can get by with serving less than perfect paella to our guests most of the time. it's the chase that makes it fun though.